Ham and Bean Soup

Ham and Bean Soup: A Cozy, Hearty Bowl to Warm the Soul

Introduction (H2)
There are recipes that feed the body and recipes that feed the heart — this Ham and Bean Soup does both. On chilly evenings when the windows fog and the house is wrapped in blankets of scent, one ladle of this soup feels like a hug from an old friend. The first time I made Ham and Bean Soup after a holiday roast, the kitchen filled with smoky, savory aromas and everyone lingered long after the bowls were empty. If you love a comforting food that doubles as a family favorite, try making a batch tonight — you might also enjoy a different twist with this black bean and ham soup variation I keep in my weeknight rotation.

Why You’ll Love Ham and Bean Soup (H2)
This soup earns a permanent spot in the recipe box for emotional reasons and practical perks alike:

• Deep, smoky flavor from simple ingredients — comfort in every spoonful.
• An easy recipe that transforms leftover ham into a show-stopping meal.
• Family friendly: kids and grandparents alike often ask for seconds.
• Versatile: a quick dinner idea for weeknights or a festive meal centerpiece.
• Healthy option when loaded with beans and vegetables — high in fiber and protein.
• Makes wonderful leftovers and freezes beautifully for future cozy nights.

For another spin on ham soups with a different texture and pea-forward taste, check out this black bean and ham soup inspiration I sometimes turn to.

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Ingredients (H2)

• 2 cups dried navy beans or great northern beans, soaked overnight (or 4 cups canned beans, drained and rinsed) — beans add creaminess and protein.
• 2 tablespoons olive oil — for gentle sautéing.
• 1 medium onion, diced — builds savory depth.
• 2 carrots, diced — adds sweetness and color.
• 2 ribs celery, diced — classic soup base.
• 3 cloves garlic, minced — fragrant lift.
• 6 cups low-sodium chicken broth — or ham bone stock for extra richness.
• 2 cups diced cooked ham — use holiday leftovers or smoked ham steak.
• 1 bay leaf — subtle herbal warmth.
• 1 teaspoon dried thyme — earthy accent.
• Salt and freshly ground black pepper to taste.
• 1 tablespoon apple cider vinegar or fresh lemon juice — brightens the whole pot.
• Chopped fresh parsley for garnish — fresh and cheerful.

Substitutions and notes:

• Vegetarian swap: omit ham, use smoked paprika and nutritional yeast for a smoky, cheesy edge.
• For a creamy soup, blend 1–2 cups of cooked beans and stir back into the pot.
• Using a ham bone instead of diced ham infuses the broth with deep, nostalgic flavor; finish by shredding any meat left on the bone.

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Timing (H2)

• Prep time: 20 minutes (plus overnight bean soak if using dried)
• Cook time: 1 hour 15 minutes (or 45 minutes with canned beans)
• Total time: about 1 hour 35 minutes (or under an hour for a quick dinner idea)
  Worth every minute: this easy recipe is ready faster than takeout when you use canned beans, but the slow-simmered version rewards patience with soul-deep richness.

Step-by-Step Instructions for Ham and Bean Soup (H2)

1. If using dried beans, drain the overnight soak and set aside. If using canned, drain and rinse them now.
2. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 6–8 minutes — your kitchen will smell like Sunday family dinners.
3. Add garlic and sauté for 30 seconds until fragrant.
4. Stir in the beans, ham, bay leaf, thyme, and chicken broth. Bring to a gentle boil, then reduce to a simmer.
5. Cover partially and simmer until beans are tender, about 1 hour for dried beans (or 20–30 minutes for canned). Skim any foam and stir occasionally.
6. Taste and adjust seasoning with salt, pepper, and apple cider vinegar or lemon juice to balance the savory notes.
7. Remove the bay leaf and serve hot, garnished with chopped parsley and a drizzle of olive oil if you like.

If you relish playing with textures, swap in cannellini beans or explore a lighter vegetable-laden version inspired by this white bean and vegetable soup for more plant-forward comfort.

Tips and Variations (H2)

• Smoky boost: add a teaspoon of smoked paprika or use a smoked ham hock for more depth.
• Spicy kick: finish with a few dashes of hot sauce or a pinch of cayenne.
• Thick and creamy: mash a cup of the cooked beans against the pot and stir for natural creaminess.
• Festive twist: toss in diced sweet potatoes and a touch of maple syrup for holiday warmth.
• Healthy swaps: use low-sodium broth, extra vegetables, and turkey ham for a lighter option.

Serving Suggestions (H2)
Serve this Ham and Bean Soup in deep bowls with crusty bread for sopping, a crisp green salad on the side, and a glass of chilled apple cider or a bold red wine for adults. Picture a candlelit table at a family gathering: bowls steaming, laughter rising, and the smell of tender beans and smoky ham weaving memories into the evening. It’s a family favorite that feels both humble and celebratory.

Storage and Make-Ahead Tips (H2)

• Refrigerator: Cool completely, seal in an airtight container, and store up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat; add a splash of broth if the soup has thickened.
• Make-ahead: Prepare the broth and beans a day ahead, then finish with fresh ham and vegetables right before serving for a quick dinner idea.

Pro Tips from the Kitchen (H2)

• Use the ham bone: Simmer a ham bone in the broth for the first hour, then remove, shred the meat, and return it to the pot for unbeatable flavor.
• Season at the end: Beans absorb salt; adjust seasoning after simmering to avoid oversalting.
• Texture play: For a silky mouthfeel, partially purée the soup with an immersion blender.
• Double the batch: This soup freezes well and makes busy weeknights effortless.

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FAQs (H2)
Q: Can I make Ham and Bean Soup without soaking dried beans?
A: Yes — you can use the quick-soak method (boil for 2 minutes, then let sit for an hour) or skip soaking and cook longer. Canned beans are the fastest route for a quick dinner idea.

Q: How do I make the soup less salty if my ham is very salty?
A: Use low-sodium broth, rinse canned beans well, and add vinegar or lemon juice at the end to brighten flavors without extra salt.

Q: Is Ham and Bean Soup healthy?
A: Absolutely. With protein-rich beans, lean ham, and vegetables, it is a healthy option that balances fiber and nutrients — particularly when you control sodium and choose plenty of veggies.

Q: Can I add pasta or rice?
A: Yes, add small pasta shapes or cooked rice near the end of cooking. Keep in mind they will absorb liquid over time, so store separately if you plan to keep leftovers.

Conclusion (H2)
Ham and Bean Soup is more than a recipe — it’s a ritual of warmth, flavor, and togetherness. Whether you’re turning holiday leftovers into something magical or crafting a simple, nourishing meal on a weeknight, this soup answers the call. For another trusted take on this classic that inspired some of my techniques, explore Art and the Kitchen’s Ham and Bean Soup and let it nudge your own kitchen creativity. Try it tonight, share a bowl, and keep the tradition going.

Contents

• 1 Ham and Bean Soup
  • 1.1 Ingredients  
    • 1.1.1 Beans
    • 1.1.2 Vegetables
    • 1.1.3 Broth and Seasonings
    • 1.1.4 Garnish
  • 1.2 Instructions 
    • 1.2.1 Preparation
    • 1.2.2 Cooking
  • 1.3 Notes

Ham and Bean Soup

A cozy and hearty ham and bean soup that transforms leftover ham into a comforting meal, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 300 kcal

Ingredients

  

Beans

• 2 cups dried navy beans or great northern beans, soaked overnight (or 4 cups canned beans, drained and rinsed)

Vegetables

• 2 tablespoons olive oil for gentle sautéing
• 1 medium onion, diced builds savory depth
• 2 medium carrots, diced adds sweetness and color
• 2 ribs celery, diced classic soup base
• 3 cloves garlic, minced fragrant lift

Broth and Seasonings

• 6 cups low-sodium chicken broth (or ham bone stock for extra richness)
• 2 cups diced cooked ham use holiday leftovers or smoked ham steak
• 1 leaf bay leaf subtle herbal warmth
• 1 teaspoon dried thyme earthy accent
• to taste salt and freshly ground black pepper
• 1 tablespoon apple cider vinegar or fresh lemon juice brightens the whole pot

Garnish

• to taste Chopped fresh parsley for garnish

Instructions

 

Preparation

• If using dried beans, drain the overnight soak and set aside. If using canned, drain and rinse them now.
• Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 6–8 minutes.
• Add garlic and sauté for 30 seconds until fragrant.

Cooking

• Stir in the beans, ham, bay leaf, thyme, and chicken broth. Bring to a gentle boil, then reduce to a simmer.
• Cover partially and simmer until beans are tender, about 1 hour for dried beans (or 20–30 minutes for canned). Skim any foam and stir occasionally.
• Taste and adjust seasoning with salt, pepper, and apple cider vinegar or lemon juice to balance the savory notes.
• Remove the bay leaf and serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.

Notes

This soup earns a permanent spot in the recipe box for emotional reasons and practical perks alike. It makes wonderful leftovers and freezes beautifully for future cozy nights.

Keyword Comfort Food, Family Recipe, Ham and Bean Soup, Hearty Soup, Leftover Ham

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest